New York Cracking Down On Kimchi

• I ate kimchi in Korea for nine months; and guess what? never got food poisoning! Now I love it (and all Korean food, and learned how to cook it and make banquets for my family) My suggestion is you make your own Kimchi; it is easier to make than you think... but yes, you do need to ferment it (shock, horror - don't tell the authorities!)  All good, never met a Korean who died of kimchi... but got a whole family who nag me to test that theory... ie. they love my Korean cooking. So don't despair; plenty of recipes on the internet. You need to prepare Kimchi at least a week before you are planning to use it, so plan a whole banquet with some friends or family and make it worth the effort. Hope this helps Korean Food Lover Linda xxx

• Westminster Mall food court.. one of the many asian restaurants i dont remember the name but it is at the entrance of the food court next to the mexican ice cream shop. 99 cents and pretty good too :)

• They don't get it. Fomented not fermented.

• Try any of the K-markets like Zion/Arirang/Woo Ri, etc.  There are also small businesses run by women (think there is one called Auntie's in BP are)--those tend to be even better than the K-market ones...or, can try your hand at making some.  Kimchimom.com :)

• Okay so since no one wants to discuss the acidity of kimchi can you at least tell us where to get good Kimchi in OC?  The last Kimchi I had was at a flame broiler in Irvine... not great!

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